Time it right:

Prepare the stuffing. Calculate the turkey cooking time and add 1 hr for resting.

On the day

Heat the oven. Cook the turkey for the calculated time, allowing for resting.

Parboil the potatoes and parsnips.

When the turkey is done, transfer to a warmed serving dish to rest, covered with foil.

Increase the oven temperature to 200C. Cook the roast potatoes and parsnips for 40 to 50 min.

After 30 min, add the stuffing and sausages.

Make gravy from turkey juices; cook the carrots, sprouts etc on the hob.

As items are ready, put in warmed serving dishes and cover. Serve the starter.

Carve the turkey, check everything is on the table and nothing’s still lurking in the oven, and tuck in!

Don’t panic!

With a few tricks up your sleeve and using freezer faithfuls, you can overcome most mishaps.

Burnt veg can be quickly replaced using frozen peas simmered with shredded lettuce, chopped spring onions and a dash of cream.

If you run out of time to make a pudding, a tub of good-quality vanilla ice cream makes an instant Italian dessert (known as affogato). Serve with a shot of hot espresso coffee poured over.

If the turkey is taking forever to cook, keep hunger pangs at bay by rustling up bruschetta with ciabatta from the freezer, pesto and Parmesan shavings.

What to do if…

1. You can’t get everything in the oven/on the hob: If you have a microwave, don’t forget you can always make use of that to steam green veg and even start off your roast potatoes.

2. Your roast potatoes aren’t crisp: Sprinkle them with a little polenta, increase the oven temperature to 220C and cook for a further 10-15 min until crisp.

3. The turkey is underdone: Carve the turkey, lay the slices in a roasting tin, pour over some gravy or hot stock and simmer until everything is cooked through.

4. The gravy is lumpy: Stir it with a hand whisk, then pour through a sieve into a warmed jug.

5. You run out of fridge space: Cooler boxes with ice packs are handy for keeping cheese, butter, salad stuff and drinks chilled for a day or two. However, store meat, fish, paté, dips, soft cheese, cream and creamy desserts in the fridge. Most vegetables will be OK in a cool pantry.

6. Your cranberry sauce tastes too tart: Just add the zest and juice of a very juicy orange.